Macadamia Coconut Chocolate Tart

This tart is on my top 10 list, it’s so good!! I love ganache, add macadamia to it and I’m nuts about it…. pun intended ;)






Macadamia Coconut Chocolate Tart


For the crust

    • ½ cup/40g unsweetened shredded coconut
    • 1 ½ cups/190g almond flour
    • 2 Tablespoons/ 30g coconut oil
    • ¼ tsp salt
    • 2 Tablespoons/30 g Maple Syrup
For the Coconut Milk Ganache
    • 1 cup/ 240ml full fat coconut milk
    • 12 oz/280g bittersweet chocolate, finely chopped
    • 1 teaspoon vanilla extract
For the Topping
  • 1/2 cup/40g unsweetened coconut flakes
  • ½ cup/68g raw macadamia nuts, coarsely chopped
  • A pinch of sea salt



Make Tart Shell:
    1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
    2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
    3. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
Make Topping:
    1. Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside.
Make Ganache:
    1. Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
Assemble Tart:
  1. Pour chocolate into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.

Strawberry Tart

As good as the salsa was… and it is very good, this tart is even better! Oh yummy nutty crust with smooth creamy cashew custard topped with my red juicy pretties :) I am a fan of crusts made with nuts rather than dough- they’re soooo much easier and quicker to make! Probably better for ya too.

And custard made from coconut butter and soaked cashews???? I don’t miss eating dairy or wheat when I can have this slice of heaven!



Strawberry Tart

{Recipe by My Whole Food Life}

For the Crust:

  • 1 1/2 cups raw almonds
  • 1/4 cup flax seeds
  • 10-12 medjool dates
  • 1/4 cup water
  • 1/2 tsp salt

For the Strawberry Topping:

  • 4 cups sliced strawberries
  • 2 T coconut sugar
  • 1 tsp lemon zest

For the Custard:

  • 1 cup cashews (soaked overnight)
  • 1/4 cup Coconut Butter
  • 2 T maple syrup
  • 3 T milk (I used almond milk)

  1. In a large bowl, add the strawberries, sugar and lemon zest. Place in the fridge for about 3 hours.
  2. For the tart
  3. In the food processor, combine the almonds, salt and flax seed into a course powder.
  4. Add in the dates and the water and pulse until a dough starts to form.
  5. Once the dough is formed, gently form it into a greased tart pan. Wet hands work best for this.
  6. Once the crust is laid out in the tart pan, place in the fridge for 20 minutes to firm up.
  7. For the custard
  8. While the crust is firming up, make your cashew cream.
  9. Drain the cashews that have been soaking overnight and add them to a blender with the coconut butter, maple syrup and milk.
  10. Blend until a thick custard-like cream forms.
  11. Remove it from the blender and spread it out over the crust.
  12. With a slotted spoon, spoon the strawberry mixture on top of the custard leaving only the liquid left over in the bowl.


Coconut Truffles

I didn’t use to be a fan of coconut, it was more the texture that bugged me, I loved the flavor. I’ve been loving it so much this year and a lot of these yummy, healthy dairy/gluten-free recipes usually call for coconut. I still don’t like the long strings of chewy coconut, but when it’s finely shredded or blended, it’s awesome! My favorite still though it having it toasted and crunchy and warm on some ice cream.

There’s so many more butters and oils than I ever knew could be made into butters and oils. This calls for Coconut Butter AND Coconut Oil. Never even knew it could be made into butter… but it does make a creamy  difference!

After mixing in a food processor, roll into balls like this and freeze to firm. Pretty sure they would be good just like this. But why stop at just good when you can have even better!?

Raw Coconut Truffles

Don’cha know chocolate makes everything better?

I used extra dark chocolate that is basically just cacao and chocolate liquer, no dairy, and sprinkled with coconut. See this coconut, this is what I’m talking about… small, finely shredded coconut. Perfect. {I get it from Winco-best price I’ve seen so far too, plus it’s UNsweetened- can’t find that in the other grocery stores, they’re all sweetened, and big thick stringy- no likey}

Dipping truffles

Great truffles! These get eaten up fast, I have to at least double the batch every time I make some.

Coconut Cream Truffles

Coconut Truffles

{Recipe by My Whole Food Life}

15 medjool dates pitted
1/2 cup coconut butter
1/2 cup shredded coconut unsweetened
1 T coconut oil
1 dark chocolate bar (I used Endangered Species 3 oz and 70% cacao.)
2 T milk (I used almond milk)

In a food processor, combine the dates and shredded coconut.  Then, add in the coconut butter and coconut oil.  Pulse until a dough starts to form.  When the dough is formed, roll into bite sized balls and place in the fridge on a lined baking sheet.  Parchment paper works great for this so the balls don’t stick.  Once the balls are firm, heat your chocolate and milk using a double boiler.  Stir constantly until the chocolate is smooth.  Take each ball and roll into the chocolate and place back on the parchment lined sheet.  Put in the fridge for a few hours so the chocolate can set back up.  I should add, when you go to eat one out of the fridge, it will seem hard to bite into at first.  As soon as you chew it though, the coconut melts in your mouth.  Enjoy!

Raw Cheesecake






This right here is some gooood stuff! I wanted to make some festive cheesecake for the 24th but was clueless of any dairy/gluten free recipes.

Could it really be as good without the cream cheese?! The answer is YES!! I actually love it more, and that’s saying something because I’m a huge cheesecake fan!

I really like to eat it straight out of the fridge after it’s firmed up, not as good when it’s been out and softened up…. in MY opinion. It’s healthy enough that I don’t feel bad eating it for breakfast :)

Raw Cheesecake

{Recipe from The Fitchen}

Raw Cheesecake




3 c. raw cashews
3/4 c. freshly squeeze lemon juice
3/4 c. raw honey [or raw agave for vegan]
3/4 c. coconut oil
1 Tbsp. vanilla


1 1/2 c. raw macadamia nuts
1/2 c. pitted dates
1 Tbsp. dried coconut
pinch of sea salt

 In a food processor, combine macadamia nuts, dates, and salt until a thick, crumbly dough forms for the crust. Sprinkle a thin layer of dried coconut into the bottom of your pan. Then add the crust mixture and use your hands to press it out. {Instead of using a round pan, I wanted a square shape for flags so I used a smaller 8×8 pan}. Add all filling ingredients into Blendtec or high-speed blender. Blend until smooth and creamy. Put in freezer for at least 3 hours. After it sets up in freezer, I keep in fridge.

I used strawberry jam to drizzle across and topped with blueberries. SUPER GOOD!

Anyone else a huge cheesecake fan??

If you have tried or are going to try raw cheesecake, which do you prefer? Regular or raw?

Mango Coconut Cream Pie

Mango isn’t one of my favorite fruits, but it is for Hubby. Combined with coconut, it’s actually really good :)

I thought this was the perfect Summery dessert to make for Father’s Day. Light, fruity, creamy, frozen goodness. It did not disappoint.

Mango Coconut Cream Pie


Mango Coconut Cream Pie

{Recipe adapted from: Vegan Yumminess}


  • 3/4 cups coconut cream (the solid part in a can of full fat coconut milk, or use Trader Joe’s coconut cream)
  • 1/4 cup crushed pineapple (I used canned)
  • 1 1/2 cups frozen chopped mango {I used fresh}
  • 1/4 cup almond milk {I used Coconut milk from carton}
  • 2 tablespoons pure cane sugar (or agave nectar or other sweetener of your choice) {I used honey}
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker style pie crust

{For a gluten-free crust, I used the crust from Hubby’s Banana Split Ice Cream Cake I made for his birthday – which I still have yet to post!- That is my go-to Pie crust, we love it!}

1 cup peanuts

1 cup pitted dates

1 cup shredded coconut

-Blend in food processor until smoothish (I like mine with tiny chunks), press into bottom of greased pie tin.


  1. Blend all ingredients (except the crust, obviously) in a strong blender (like Vitamix) until it is nice and creamy smooth.
  2. Pour blender contents into a prepared graham cracker style 9 inch pie crust shell. You can use a vegan store bought variety, or make your own. I was lazy, so I used store-bought.
  3. Put the pie in your freezer for about 4 hours, or until pie is essentially frozen solid. Allow pie to soften for about 10 minutes at room temperature before serving. If the pie has been in the freezer overnight, you may need to let it soften for more like 20-30 minutes before serving.
  4. Optional, Serve with whip cream, or eat plain. Serve!

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Mango Coconut Cream Pie Slice




Tim’s Dang-Good Curry

Hubby has been my personal Chef for the past little while. haha When I got sick he would cook me some amazing chicken noodle soup {not lying when i say the best!}, and I was so in love with it I wondered what else he had up his sleeve. I already knew that he was great with mixing flavors and knowing what goes well together…. so I made sure he knew how amazing it all tasted and he was more than happy to cook for me again :) :) So glad he did because we came upon one of my favorite meals- curry. He’s made a few slightly different variations but this is by far my favorite.

Without further ado……

Tim’s Dang-Good Curry :)


  •  1.5 T Minced Garlic
  •  1/3 chopped large red onion, medium-large sized pieces.
  •  1 tsp Chili Paste
  •  1/2 tsp Fish sauce
  •  1 tbsp Coconut oil
  • 2 tbsp Lime juice
  •  1 tsp Paprika

Sauce (Blend)

  • 3 medium tomatoes (or 1 16oz can diced tomatoes)
  • 1 can tomato paste
  • 1 can full-fat coconut milk
  • 1 t Lemon juice


  •  2 TBSP Garam Masala
  •  1/2 tsp Black Pepper
  •  1 tsp Cinnamon ( reduce to 0.5?)
  •  1/4 tsp Ground clove
  •  1/2 tsp Mustard powder
  •  2 TBSP Chili powder
  •  1/8 cup Cilantro, fresh, chopped
  •  1/8 cup Parsley, fresh, chopped
  •  1.5 tsp Ginger, fresh, grated
  •  1/2 tsp Salt

Veggies / beans

  • 3 chopped baby Kale leaves
  •  2 large carrots, crinkle cut
  •  2 cans garbanzo beans
  •  ~1 cup frozen peas
  •  7-8 sweet mini bell peppers, red, yellow, orange, cut into about 6-8 pieces each
  •  1/2 cup snap peas


  • 1-2 TBSP corn starch
  • 1/2 cup cold water

Prepare base by heating up a pan with coconut oil. Fully cover. Throw in onions and begin to cook. Throw in rest of ingredients. While cooking, prepare the sauce in a blender. When the onions become translucent, throw in sauce and spices. Bring to a boil on medium heat, stirring frequently with wooden spoon. Throw in carrots, cook for 2 minutes. Throw in rest of vegetables, cook until vegetables are satisfactorily cooked (preferably carrots start to soften up, but don’t become mushy). Stir cold water and corn starch, throw into boiling curry, stir quickly, turn off heat.

Serve with Jasmine Rice.

Chocolate Peppermint Popcorn

Another day of my ’12 days for Hubby’, I made him his favorite treat, which right now is this popcorn recipe HE came up with! It is very quite tasty.


We tweaked the recipe from my last popcorn post….. we are huge popcorn fans here, if you couldn’t tell :)

Don’t let the fact that it has Coconut Oil, Cocoa and doTerra Peppermint oil fool you into thinking this is a healthy treat… cuz as much as I tried talking myself into it…. it’s not. More healthy than others, but mostly it’s hubby-safe- no gluten or dairy.


[gmc_recipe 1791]

Healthy/Dairy-free Carrot Cake with Whipped ‘Cream Cheese’ Frosting

Tim was gone for his birthday…. 2 weeks in Europe. Yes, without ME! ;) I had big plans for his birthday, only to have him be gone and then again for me to get sick as he gets back. Double bummer.

I did however have the chance before I got sick, to make him a very tasty dairy-free carrot cake with a dairy-free whipped cream cheese frosting! Easy and a lot more healthy than most carrot cakes. I also made him some twice baked sweet potatoes, sweet potato hummus and coconut milk ice cream…all of which I will post another day. Very glad I thought ahead of time to make this, it sure made him feel special to come home to a yummy meal just for him.


Healthy Carrot Cake

{Recipe from NatureMoms}

2 c. gluten free flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated carrots
1 c. skim milk, soy milk, or rice milk  {I used unsweetened Almond milk}
1 1/2 c. applesauce
1 c. maple syrup
1/2 c. crushed walnuts {I had to hand crack my walnuts, making this cake even more a work of love ;) }

Preheat the oven to 350F. Mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Grate the carrots and add along with the rest of the ingredients except for the walnuts to the flour mixture. Mix until “just mixed.” Mix in the walnuts.

Transfer to a greased 13x9x2 pan. {I halved the batter and put in 2 round cake pans to make a layered cake.} Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean.

Cool for 30 min and then frost with cream cheese frosting.

Whipped Cream Cheese Frosting

{Recipe from Dashing Dish}

1 tub Light cool whip {I used Soy Whip from Good Earth}

1(8 oz) Package fat free cream cheese {I used ‘Tofutti Better than Cream Cheese’ also from Good Earth}

1/4-1/2 cup Sweetener of choice (more or less to desired taste) {I used pure Maple Syrup}

Optional 1 tsp vanilla extract

Whip ingredients together in mixer until light, fluffy and creamy.